Popular: spicy chicken wings
Improved from "spicy chicken".Strictly speaking, "spicy chicken" is still a Kung Fu dish. Fresh grass chicken is the first choice for the main ingredient. Based on the principle of "stewing tofu and chicken", it needs to be simmered slowly over a thin fire. But when I was busy at work, I didn't hurry. So I improved it, replaced the main ingredients, and turned it into a 20 minute Kwai meat dish.1. Go to a big supermarket to buy brand wings. Of course, you can replace them with chicken legs or whole chickens, but the wings mature the fastest.2. As for the sugar color, some people may worry that it is not good. In fact, as long as they master two skills, it is not difficult to stir at home: first, stir fry slowly over a low heat to avoid the rapid rise of oil temperature; Second, it's better to stir fry the debt than to stir fry it too much. The color is almost the same if the frying is insufficient, which basically does not affect the taste; After frying, it will have a bitter taste, and the whole dish will be wasted.3. If you really don't want to stir fry sugar, you can also omit it. Finally, add some sugar to improve the taste.There are no fixed dishes. You can do whatever you want. Just like it!
Step 1 . After blanching chicken wings, wash them with warm water and drain for later use.
Step 2 . Chop the scallions, slice the ginger and garlic, and prepare the pepper and pepper.
Step 3 . Put soy sauce and cooking wine in the same bowl.
Step 4 . Start the frying pan, heat the pan with cool oil, turn the heat down, add white sugar, and stir fry the sugar color;
Step 5 . The small fire slowly stir fry until the sugar dissolves and yellow bubbles appear;
Step 6 . Take chicken wings in one hand, cooking wine and soy sauce in the other hand, and cook at the same time, only to hear "sizzle -", the fragrance immediately floated out;
Step 7 . Change the fire immediately, stir quickly until evenly colored, add a teaspoon of oil consumption, stir evenly;
Step 8 . Add onion, ginger and garlic, stir well;
Step 9 . Inject hot water, cover chicken wings slightly, and remove foam;
Step 10 . Add dried chilli and Chinese prickly ash;
Step 11 . Cover the pot and stew it over medium heat, and stir fry it in the middle;
Step 12 . However, after 7 or 8 minutes, the soup gradually thickens and bubbles appear. At this time, add some salt to taste and stir well;
Step 13 . Remove from the pot and sprinkle with scallions.
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